Tonkatsu, a popular Japanese entrée, is a pork cutlet, breaded in panko and deep fried. Popularized by Japanese cuisine, panko bread crumbs have a crispy, airy texture which results in a lighter, crunchier breading than that made with regular bread crumbs. In this healthier take on Tonkatsu, panko-breaded pork loin chops are baked in the oven, rather than deep fried.
Preheat the oven to 425 degrees Fahrenheit. Lightly spray a cookie sheet with cooking spray to prevent the pork chops from sticking.
Set out three bowls. Fill the first bowl with the flour, salt and pepper. Crack the egg into the second bowl and beat it lightly with a fork. Pour the panko breadcrumbs into the third bowl.
Dredge the pork chops, one by one, in the flour mixture, making sure to shake off any excess flour. Dip the chops in the egg, coating them thoroughly. Finally, coat the pork chops with panko. Set the breaded chops on the baking sheet.
Cook the chops in a 425 degree Fahrenheit oven for 12 minutes. After six minutes, use a spatula to turn the pork loin chops, ensuring that both sides brown evenly. Remove from the oven once they are cooked, and serve.
Panko bread crumbs are readily available at most Asian markets.